Cajun Chicken And Sausage Gumbo

Oh wow, you have to try this Cajun Chicken and Sausage Gumbo! It’s bold, spicy, and packed with flavor. Trust me, it’s the perfect comfort food for any day.

The chicken and sausage soak up all those rich, smoky Cajun spices. Plus, the thick, hearty broth makes it so satisfying. I love how every spoonful is packed with flavor!

This gumbo is perfect for family dinners, game days, or whenever you need a little extra comfort. Once you taste it, you’ll want to make it over and over again. Everyone’s gonna love it!

Let’s make it together! Grab your chicken, sausage, and Cajun spices—I’ll walk you through it. You’re gonna love every bite!

Why You’ll Love This Recipe

• Deep, Authentic Flavor: The dark roux made from flour and oil forms the flavor foundation, offering a nutty, complex base typical of Cajun cooking. Combined with the blend of spices and fresh aromatics, this gumbo delivers a taste that’s both bold and balanced.
• Hearty and Filling: Loaded with protein-rich chicken and sausage plus veggies like bell peppers, celery, okra, and onions, it’s a complete meal in one pot.
• One-Pot Cooking: The entire dish comes together in a single pot or Dutch oven, making preparation straightforward and cleanup simple.
• Versatile Serving Options: Traditionally served over white rice, but also delicious on its own as a stew or alongside crusty bread.
• Excellent Leftovers: Gumbo flavors improve after resting, so it’s perfect for making ahead and enjoying the next day.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: About 1 hour 35 minutes

Servings:

• Serves 6 generously.

Difficulty:

• Moderate. The most critical step is making the roux without burning it, but with careful attention, it’s very achievable even for home cooks new to Cajun cuisine.

Required Kitchen Tools

• Large heavy-bottomed pot or Dutch oven for even heat distribution
• Wooden spoon or heatproof spatula to stir the roux continuously
• Chef’s knife and sturdy cutting board for chopping vegetables
• Measuring cups and spoons for accuracy
• Ladle for serving gumbo over rice

Ingredients Breakdown

• Chicken (1 lb): Use boneless thighs or breasts cut into bite-sized pieces. Thighs add more flavor and stay juicy, but breasts work well too.
• Andouille Sausage (12 oz): A smoked Cajun sausage that brings a deep, spicy, and smoky note to the gumbo. Slice into rounds or half-moons.
• Vegetable Oil (1 tbsp + 1 ¼ cups): One tablespoon is for cooking the meat and vegetables; the larger amount is for making the roux.
• All-Purpose Flour (1 cup): Combined with oil to create the roux, which thickens and flavors the gumbo.
• Bell Pepper, Celery, Onion (1 cup each): The “holy trinity” of Cajun cooking, these vegetables build flavor and texture. Chop evenly for uniform cooking.
• Okra (1 cup): Adds a slight thickening effect and authentic gumbo flavor. Slice thinly.
• Garlic (2 cloves): Minced to add a savory aroma.
• Chicken Broth (6 cups): Forms the liquid base. Use low-sodium broth if possible to control salt.
• Black Pepper (1 tsp) & Cajun Seasoning (2 tsp): Provides the heat and spice balance traditional to gumbo. Adjust based on your preferred spice level.
• Hot Sauce (1 tsp): Adds a subtle kick; optional depending on tolerance for heat.
• Gumbo File Powder (1 tsp): Ground sassafras leaves that lend a unique flavor and help thicken the stew. Add at the end for best results.
• Salt: To taste, added gradually and adjusted after simmering.
• Cooked White Rice: For serving, gumbo is traditionally ladled over rice to soak up the flavors.

Variations for Cajun Chicken and Sausage Gumbo

• Seafood Addition: Add shrimp or crab toward the end of cooking for a classic seafood twist.
• Spicier Gumbo: Increase Cajun seasoning and hot sauce, or add cayenne pepper to taste.
• Vegetarian Version: Omit chicken and sausage; increase okra and add mushrooms or smoked tofu for depth. Use vegetable broth instead of chicken broth.
• Thicker Gumbo: Use more flour in the roux or add extra okra and file powder to thicken.
• Smokier Flavor: Incorporate smoked paprika or liquid smoke for an extra smoky dimension.

How to Make Cajun Chicken and Sausage Gumbo — Step-by-Step Instructions

1. Prepare the Roux

• In a large heavy-bottom pot or Dutch oven, heat 1 ¼ cups vegetable oil over medium heat.
• Gradually whisk in 1 cup of flour, stirring constantly with a wooden spoon or heatproof spatula.
• Keep stirring continuously to avoid burning. The roux will darken slowly, going from pale blonde to a deep brown—aim for a rich caramel color similar to peanut butter. This process can take 20-30 minutes.
• Be patient and attentive; a well-made roux is key to authentic gumbo flavor.

2. Add the “Holy Trinity” and Aromatics

• Once the roux reaches the desired color, add the chopped onion, bell pepper, celery, and sliced okra.
• Stir to coat the vegetables in the roux and cook for about 5-7 minutes until they begin to soften.
• Add minced garlic and cook for another 1-2 minutes until fragrant.

3. Brown the Chicken and Sausage

• In a separate pan, heat 1 tablespoon vegetable oil over medium heat.
• Add the chicken pieces and andouille sausage slices. Brown the meat for 5-7 minutes, stirring occasionally. This step develops flavor but does not need to cook meat through fully.
• Transfer the browned chicken and sausage to the pot with the roux and vegetables.

4. Add Broth and Seasonings

• Pour in the 6 cups of chicken broth, stirring well to combine with the roux and vegetables.
• Add black pepper, Cajun seasoning, hot sauce, and salt to taste.
• Bring the gumbo to a gentle boil, then reduce heat to low and simmer uncovered for about 45 minutes, stirring occasionally. The gumbo will thicken and flavors will deepen.

5. Finish with Gumbo File Powder

• In the last 5 minutes of cooking, stir in 1 teaspoon of gumbo file powder. This will add authentic flavor and slightly thicken the stew further.
• Taste and adjust seasoning as needed.

6. Serve

• Spoon cooked white rice into bowls. Ladle the hot gumbo over the rice.
• Optionally garnish with chopped green onions or parsley for freshness.

Serving and Decoration

Cajun Chicken and Sausage Gumbo is best served hot and fresh over a bed of fluffy white rice. This helps soak up the rich, spicy broth and balances the hearty ingredients.

Garnish ideas:

• Fresh chopped parsley or green onions for a pop of color and freshness
• A few dashes of hot sauce on the side for those who want extra heat
• A wedge of lemon or lime for a touch of acidity, if desired

Pair your gumbo with crusty French bread or cornbread for dipping and a more filling meal.

Storing Cajun Chicken and Sausage Gumbo

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking.
• Freezing: Gumbo freezes well. Cool completely before transferring to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Tip: The gumbo may thicken as it cools or freezes; add a splash of broth or water when reheating to loosen the texture.

Nutrition Information (per serving)

Nutrient	Amount
Calories	380 kcal
Protein	28 g
Carbohydrates	20 g
Dietary Fiber	4 g
Sugars	4 g
Fat	18 g
Saturated Fat	5 g
Cholesterol	75 mg
Sodium	850 mg

Note: Nutrition values are approximate and may vary based on specific ingredients used.

Cajun Chicken And Sausage Gumbo FAQs

Q: What is andouille sausage?
A: Andouille is a smoked Cajun sausage with a spicy, smoky flavor commonly used in gumbo and other Southern dishes.

Q: Can I make gumbo without okra?
A: Yes, but okra adds traditional flavor and helps thicken the gumbo. You can substitute with extra file powder or use a different thickener.

Q: How do I avoid burning the roux?
A: Stir constantly over medium heat and be patient. If it burns, it will taste bitter and you’ll need to start over.

Q: Can I use chicken breasts instead of thighs?
A: Yes, but thighs stay juicier and offer richer flavor.

Conclusion

Cajun Chicken and Sausage Gumbo is a deeply flavorful, satisfying dish that showcases the best of Southern cooking. With its rich roux base, smoky sausage, tender chicken, and fresh vegetables, this gumbo brings comfort and warmth to the table. It’s perfect for family dinners, meal prep, or when you want a taste of authentic Cajun cuisine at home.

Enjoy cooking, and don’t forget to serve it over fluffy white rice to soak up every delicious drop.